Moroccan Sweet Carrot Salad
1 lb. carrots peeled and julienned
1 T. zest of an orange (wash orange first)
1 orange, peeled and segmented
1/2 cup dark raisins
2 T. honey or simple-syrup
2 T. olive oil
1 T. orange blossom water
1 T. lemon juice
1/2 t. ground cinnamon
1/4 t. sea salt
Few mint leaves
Steam the carrots keeping them firm (do not over cook them).
If the carrots are small, fresh and sweet, skip the steaming part.
Mix everything but the carrots and mint.
Let mixture sit for ten minutes to re-hydrate the raisins.
Fold in the carrots and chill.
Serve with a mint garnish.